Easiest Instant Pot Risotto with Charred Tomatoes

Have you purchased an electric pressure cooker only to have it still in the box, because you don't have a clue what to do with it? Well, you have a lot of company.

I admit that I did unpack mine. But then I simply slid it onto a shelf in the pantry, where it sat for a very long time. Eventually, I started cooking my beans in it. Then, when I contracted to write a cookbook, my editor blithely announced that I would include a chapter for the Instant Pot. (ACK!!) So, I dragged it out and got to work. Two years and many recipes later, my favorite no-fail recipe is still my Instant Pot Risotto.

Why Use The Instant Pot to Make Risotto?

1. Electric Pressure Cookers provide moist environments for cooking food. And this is the perfect environment for risotto. Seriously, you'll swear that someone's nonna slaved all day to make it.
2. Traditional risotto recipes have you ladling in hot broth over time. This translates into a needy dish that requires near constant hand-holding. Instant Pot Risotto eliminates all that co-dependent nonsense, freeing you up to do something else while it cooks.

Tips For Making Perfect Instant Pot Risotto

There aren't a lot of ingredients to this risotto, so each ingredient needs to shine. For example, bring out the very best flavor in the onion by finely dicing it. And be sure to toast the rice a couple of minutes before adding the liquid.

Use Arborio rice, a short-grain Italian rice originating in the Piedmont region of northern Italy. It contains a starch that promotes that creamy texture we all associate with risotto. If you prefer unrefined rice, Arborio is also available as a brown rice. However, the starch content is lower than that in the refined white version, and won't be as creamy.

Sauvignon Blanc and Pinot Grigio are my white wines of choice for this dish. Their light flavor means it won't dominate the dish in any way. And their crispness provides great contrast to the creamy rice.

If you're not yet familiar with Better Than Bouillon, here's your chance to give it a try. I use it in any recipe calling for vegetable broth, as in this Instant Pot Risotto, or whenever I feel a dish needs a little oomph. 

Pro Tip: If you use bouillon paste for a recipe calling for vegetable broth, know that bouillon paste is saltier than regular vegetable broth, and your dish may not require any additional salt.

To keep the veggies freshly flavored, I cook them ahead of time and stir them in at the end. For example, since I like to have my Balsamic Roasted Tomatoes on hand (pictured below), I only needed to  pull them from the refrigerator, slice up some basil, and grate some cheese for this dish.

Grate your own cheese. It makes a difference! The pre-grated Parmesan cheese is easier to use, no doubt, but typically includes cellulose to keep it from caking together. This cellulose mutes the flavor of the cheese. If you're a strict vegetarian, it's also likely that pre-grated Parmesan cheese uses animal rennet instead of a vegetable rennet.

Instant Pot Risotto Variations

This recipe, right up until you stir in the charred tomatoes, basil and cheese, is the perfect foundation for any risotto. This is where you make it your own! Here are some ideas to get you started.

Make it with mushrooms: Sauté mushrooms with the onions in the inner pot of the electric pressure cooker, or cook them on the stove and stir them in at the end.

Add spinach: Stir in baby spinach leaves at the end when adding the cheese.

Kick it up with seasonal veggies: Roast seasonal veggies to stir in at the end. For example, asparagus in spring, and butternut squash (and fresh sage!!) in autumn.

Simplify with garlic and herbs only: For this approach, mince and stir in the herbs at the end. If you want to magnify the garlic flavor, roast a head of garlic in the oven, coated with oil and wrapped in foil. Then, squeeze out the number of cloves you want, and add them to the inner pot with the rice.

Uses For Leftover Risotto 

• Reheat with a little extra water to achieve the creaminess you want.
• Make risotto cakes! This is the recipe I use on the Food Network, sometimes without the corn.

If you're interested in more recipes for your electric pressure cooker, check out the below fabulous ideas from my Progressive Eats group!

Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month's theme is Instant Pot Favorites, and our host is Karen who blogs at Karen's Kitchen Stories.

If you're unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats it's a virtual party. A theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. Come along and see all of the delicious fiesta inspired dishes!